Cookie Dough Ice Cream

Combine edible cookie dough bites with whipping cream and a few other simple ingredients to make this creamy and rich cookie dough ice cream - no churning required!

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Prep Time40

Total Time4 40

Servings

This simple homemade cookie dough ice cream is the easiest way to make creamy ice cream without needing to churn it. Instead, you can use your hand mixer and a few simple and delicious ingredients to make sweet vanilla ice cream with chunks of cookie dough.

Cookie Dough Ice Cream raw ingredients that are labeled

The vanilla ice cream is smooth and creamy, and the chunks of cookie dough add a deliciously satisfying crunch to every bite.

The dough itself is soft and chewy, with just the right amount of sweetness.

It’s so easy to make and requires no complicated equipment or special ingredients.

So go ahead, treat yourself to a bowl (or two) of your new favorite cookie dough ice cream.

You’ll need:

For The Cookie Dough:

1 cup of all-purpose flour
⅓ cup of butter, softened
⅓ cup of brown sugar, packed
1 teaspoon of vanilla extract
1 cup of milk chocolate chips

For The Ice Cream:

2 cups of whipping cream
10-ounce can of sweetened condensed milk
1 tablespoon of vanilla extract

TOPPINGS: Use sprinkles, hot fudge sauce, toffee sauce, salted caramel sauce, or butterscotch sauce, or any other ice cream toppings to make this dessert even more delicious!

Chopped peanuts, pecans, or cashews would also be delicious!

VANILLA EXTRACT: If you’re out of vanilla extract, don’t worry! You can use other extracts like almond or coconut to give your no-churn cookie dough ice cream a unique twist.

CHOCOLATE CHIPS: While traditional chocolate chips work perfectly, you can experiment with different types of chips. Try using white chocolate chips, peanut butter chips, or butterscotch chips for a delightful flavor variation.

HEAVY CREAM: We recommend using heavy cream in this recipe as opposed to milk or half and half as it will help make your ice cream the right consistency.

There are two parts to making this treat. First, you will make the edible cookie dough before combining it with the ice cream and freezing.

If you can’t get enough irresistible pieces of cookie dough, you can add more!

For best results, make sure your heavy cream is cold before starting.

STEP ONE: Before adding the flour, it is important to heat treat it. Add the flour to a medium-sized heat-safe bowl.

Microwave the flour in two 30-second intervals, stirring after each interval. Allow the flour to cool completely before mixing it into the cookie dough ingredients.

OUR RECIPE DEVELOPER SAYS

If you wanted to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.

STEP TWO: Blend the butter and brown sugar, then slowly add the flour, one teaspoon of vanilla, and the chocolate chips. Set it aside.

butter and brown sugar blended and then add flour, vanilla and chocolate chips

STEP THREE: Whip up your heavy whipping cream with a mixer for at least four minutes until soft peaks form.

The cream will go through several stages, from bubbly to slightly thickened, to rippling, and finally puffy and airy.

We used a stand mixer with a large mixing bowl and whisk attachment. You could also use a handheld electric mixer as well.

PRO TIP:

Be careful not to overmix the cream. Past the puffy and airy stage, the cream will turn to butter! There’s no fixing that, so go carefully.

heavy whipping cream whipped with a mixer in a cup

STEP FOUR: Gently stir in the sweetened condensed milk along with one tablespoon of vanilla extract. You don’t want to deflate the cream, so avoid overmixing.

add sweetened condensed milk and vanilla to the heavy whipping cream mixture and stirred together in a cup

STEP FIVE: Crumble in pieces of the no-bake cookie dough into the ice cream, folding the mixture over carefully.

Reserve about one-third to half a cup of the dough to sprinkle over top of the ice cream.

cookie dough crumbles added into the ice cream folding in a cup

STEP SIX: Pour the ice cream mixture into a clean, prepared pan or casserole dish lined with parchment paper.

Smooth it out into an even layer with the back of a spoon or an offset spatula. Sprinkle the cookie dough crumbles on top.

PRO TIP:

Lining the loaf pan with parchment paper prior to filling will make cleaning up much easier.

mixture smoother into a pan and then place the rest of crumble dough on top

STEP SEVEN: Cover with tin foil or plastic wrap and freeze for four hours or overnight.

Even though no-churn ice cream is known for its simplicity, there can be a couple of bumps along the road to getting that perfect creamy texture with delicious cookie dough chunks.

Here are some common issues and how to fix them:

My ice cream turned out icy.

Solution: This is the most common problem. The culprit is usually not whipping the cream enough. Heavy cream must reach stiff peaks for air to be incorporated, preventing large ice crystals from forming.

Make sure your cream is cold (ideally straight from the fridge) and use an electric mixer on high speed for several minutes until it reaches stiff peaks.

My ice cream didn’t turn out creamy.

Solution: Similar to the above issue, the ice cream won’t be as light and airy if the cream isn’t whipped enough. Alternatively, the cream may have been over-whipped, causing it to lose its volume and become curdled. Here, the key is achieving stiff peaks without going overboard.

Solution: Cookie dough in no-churn ice cream tends to harden a bit in the freezer. To prevent rock-solid chunks, try chilling the dough for at least 30 minutes before folding it in. This will make breaking up into smaller pieces easier and distributing them throughout the ice cream.

This dreamy ice cream will be fantastic for hot summer days.

Scoop it into one of our chocolate chip cookie cups and add your favorite toppings, including chocolate syrup, semisweet chocolate chips, fresh fruit, whipped cream, and a maraschino cherry.

Add a big scoop on top of fresh baked lunch lady brownies or black magic cake for the ultimate treat.

If you like this easy recipe, you should try our easy homemade ice cream cake and our no-churn creamy vanilla ice cream for more of our favorite ice cream treats. This cookie dough flavor would help make a fantastic ice cream cake as well.

Homemade chocolate chip cookie dough ice cream is a versatile treat that can be enjoyed anytime! Here are some ideal situations for serving it:

Warm Weather: Cookie dough ice cream shines on a hot day. It’s a perfect way to cool down and satisfy your sweet tooth.

Dessert: This ice cream is rich and delicious enough to be served as a stand-alone dessert after a meal.

Movie and Game Night: Cookie dough ice cream is a crowd-pleasing treat that’s perfect for sharing with friends and family during a fun night in.

Afternoon Pick-Me-Up: A scoop of cookie dough ice cream can be a satisfying and delicious way to beat the afternoon slump.

Birthday parties and Celebrations: No birthday party is complete without ice cream! Cookie dough adds a fun twist to a classic dessert and is sure to be a hit with kids and adults alike. It’s perfect for any special occasion!

There are a couple of reasons why cookie dough ice cream is such a hit:

Nostalgia: For many people, cookie dough brings back happy childhood memories of sneaking bites of raw dough before the cookies went in the oven. Cookie dough ice cream satisfies that craving for the taste of unbaked dough, but in a safe-to-eat way.
Two treats in one: Cookie dough ice cream combines the coolness and sweetness of ice cream with the rich, chewy texture of cookie dough. It’s like getting two delicious desserts in one spoonful.
Textural contrast: The chunks of soft cookie dough add a delightful textural contrast to the smooth creaminess of the ice cream. This combination is fun to eat and keeps things interesting with every bite.
Richness and indulgence: Cookie dough adds a bit of extra richness to ice cream, making it feel more decadent and satisfying.
Variety: Cookie dough ice cream can come in many varieties, with different flavors of cookie dough and ice cream bases. This gives people a chance to find their perfect combination.

So, next time you’re looking for a delicious and indulgent treat, you can see why the creamy goodness of this cookie dough ice cream is such a popular choice!

MORE COOKIE DOUGH RECIPES

Cupcake Recipes

Cookie Dough Cupcakes

No Bake Desserts

Edible Chocolate Chip Cookie Dough Recipe

Let’s make sure that your ice cream lasts long enough for you to enjoy every last bite.

IN THE FREEZER: Be sure to store the finished ice cream in the freezer wrapped with plastic or with an airtight lid on top.

When ready to serve, take it out about five minutes before you plan to scoop it to give it a bit of time to thaw. This will make it much easier to scoop out.

Place back in the freezer immediately after serving. The texture may change if the ice cream is taken out and put back in the freezer too many times.

a close up shot of Cookie Dough Ice Cream in a cone

This cookie dough ice cream is the perfect treat for a family dessert, and the delicious, classic flavor makes this no-churn ice cream worth skipping the grocery store. I love to get a bowl and pile in scoops of ice cream, but this dessert will stay intact enough to use a cone, unlike a lot of other homemade ice creams.

What is no-churn ice cream?

Typically, when making ice cream from scratch, you will need to use an ice cream machine, and that usually entails the step of “churning” the ice cream. A no-churn recipe means no ice cream maker and, as you could guess, no churning. It saves many steps and makes it super easy to make homemade ice cream that is just as tasty as regular ice cream but doesn’t need special equipment.

Can I use nonfat milk in this ice cream recipe?

You can use any type of milk in this chocolate chip cookie dough ice cream recipe, but lower-fat milk, such as skim milk, will result in a less creamy texture of ice cream than if you make it with whole milk or cream.

Could I use this ice cream recipe to make an ice cream cake?

This is a great idea, and although we haven’t tried it yet, I can’t see why you couldn’t use this ice cream as part of an easy ice cream cake.

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5 from 3 votes

Combine edible cookie dough bites with whipping cream and a few other simple ingredients to make this creamy and rich cookie dough ice cream – no churning required!

Prep Time 40

Total Time 4 40

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

Cookie Dough

1 cup all-purpose flour
⅓ cup butter, softened
⅓ cup brown sugar, packed
1 teaspoon vanilla extract
1 cup milk chocolate chips

Ice Cream

2 cups whipping cream
10 ounces sweetened condensed milk
1 tablespoon vanilla extract

Instructions

Before adding the flour, it is important to heat treat it. Add the flour into a medium-sized heat-safe bowl. Microwave the flour in two 30-second intervals, stirring after each interval. Allow the flour to cool completely before mixing it into the cookie dough ingredients.
Blend the butter and brown sugar, then slowly add the flour, 1 teaspoon of vanilla, and the chocolate chips. Set it aside.
Whip up your heavy whipping cream with a mixer for at least 4 minutes until soft peaks form. The cream will go through several stages, from bubbly to slightly thickened, to rippling, and finally puffy and airy.
Gently stir in the sweetened condensed milk along with 1 tablespoon of vanilla extract. You don't want to deflate the cream, so avoid overmixing.
Crumble in pieces of the no-bake cookie dough into the ice cream, folding the mixture over carefully. Reserve about ⅓ to ½ cup of the dough to sprinkle over top of the ice cream.
Pour the ice cream mixture into a clean loaf pan or casserole dish lined with parchment paper. Smooth it out into an even layer with the back of a spoon or an offset spatula. Sprinkle the cookie dough crumbles on top.
Cover with tin foil or plastic wrap and freeze for 4 hours or overnight.

Notes

If you wanted to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.
Be careful not to overmix the cream. Past the puffy and airy stage, the cream will turn to butter! There’s no fixing that, so go carefully.
Lining the loaf pan with parchment paper prior to filling will make cleaning up much easier.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Angela Sessions Recipe Developer